Ipshita Mukherjee

 | 1 minute to read
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Veggie Delight Pizza

Veggie Delight Pizza

Cook Duration 00:30
Food TypeVeg
Recipe Calories 386kcal
Protein
14gm
Fat
17gm
Carbs
43gm

Ingredients

  • Recipe Ingredients listWheat flour 50g
  • Recipe Ingredients listCurd 25g
  • Recipe Ingredients listSliced Onion 25g
  • Recipe Ingredients listSliced Tomato 25g
  • Recipe Ingredients listSliced Capsicum 20g
  • Recipe Ingredients listSliced Mushroom 25g
  • Recipe Ingredients listOlive oil 10g
  • Recipe Ingredients listGrated Mozzarella cheese 25g
  • Recipe Ingredients listOregano
  • Recipe Ingredients listSalt
  • Recipe Ingredients listChili flakes
  • Recipe Ingredients listBaking powder 1 teaspoon
  • Recipe Ingredients listBaking soda 1 teaspoon
  • Recipe Ingredients listWater
  • Recipe Ingredients listKashmiri red chili
  • Recipe Ingredients listGarlic
  • Recipe Ingredients listBasil
  • Recipe Ingredients listParsley

Direction

Step-1

In a bowl take wheat flour add salt, curd, baking powder, baking soda and make a sticky dough. Add water if needed. Apply 2g olive oil and Keep it aside.

Step-2

I a saucepan take tomato, Kashmiri red chili, garlic and boil. Let it cool down then put in mixer add fresh or dry basil and make purée. In same saucepan put the purée and cook till it becomes thick paste. Keep this aside.

Step-3

In a wok add olive oil 5g olive oil add onion and sauté it then add mushroom, capsicum, tomato and sauté them. Now add salt, oregano and chili flakes and sauté for couple of seconds. Keep it aside.

Step-4

Now take the dough and spread it with hand keeping the edge thick. Prick with a fork all over on the base of pizza.

Step-5

Now take a pan add 3g olive oil and brush it all over the pan nicely. Now take the base of pizza cover and cook on low flame till one side becomes golden brown. Now flip the pizza base. On top add pizza sauce, grated mozzarella cheese, and the veggies. Cover and cook on low flame till mozzarella cheese melts.

Step-6

Garnish with parsley, oregano and chili flakes.
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